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Simple Backstrap Steaks
Thanks to Steve Lawerence for sharing this recipe.

~ deer backstrap, as much as you need for meal
~ 1 2 eggs, beaten
~ milk
~ black pepper
~ salt
~ olive oil
~ flour
~ cornmeal
~ salt and pepper

Slice the backstrap across the grain into 3/4" 1" thick pieces.

Tenderize the meat by making cross cuts halfway through the meat or with a meat hammer.

Mix the eggs with some milk. Season to taste with salt and pepper.

Place the meat in a large zip lock bag and pour on the egg/milk mixture.

Seal and refrigerate overnight.

Mix some flour and cornmeal together at a ratio of 9:1. Season to taste with salt and pepper.

Heat 1/8" of olive oil in a skillet over medium heat.

Remove the meat from the egg/milk and shake to remove excess.

Roll in the flour and add to oil.

Fry 4 7 minutes per side to medium rare doneness.

Let rest a minute or two before serving.

Serve and enjoy.

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